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Lee Short

Todd Hamina wrote: ↑
February 13th, 2019, 5:48 pm
If you can get your hands on some Gerard Potel Pousse D'Or you should. Beautiful usage of whole cluster.

Todd is right. Do this thing.

Like Maureen, I am down to a very few precious bottles left.

Lee Short

Vincent is definitely a mailing list where the offers are attractively priced. Pre-release, but the offers come out not all that far in advance of when you get your wine.

Lee Short

If we're talking the single best cherry-picked bottle, my vote is for burgundy. If we're talking what there's a reasonable selection of readily available wines in the price range, then Oregon.

Lee Short

BTW, this was pulled from the cellar (at 56F) and served within 15 minutes, with no decant. So definitely on the cooler side.

Lee Short

The cork was soaked all the way through, and dried bits of wine glued the capsule to the neck of the bottle. I think this is just a bad cork, as other bottles from the case have not been like this. But they've all had at least a little bit of seepage. So maybe heat damage after all? In any case -- a...

Lee Short

L-M makes notably larger scaled wines than ESJ. That said, I love their Syrah. Steve Edmunds has Syrah available. Get in touch with him. +1 I think the closest BD syrahs to the ESJ style are Cabot and Briceland. But they're not really that close, IME. If what you want is ESJ, just get the real thing.

Lee Short

Briceland 2014 Ronda’s vnyd Pinot: with about an hour decant, a lovely Pinot, restrained and still a little young, but excellent fruit acid and good intensity. I figure it needs another couple of years cellaring to really shine, but it has class and is a great value. An easy repeat buy given the ch...

Lee Short

How much of it do we actually have to drink? That's the crux of the issue here.

Lee Short

OK, I give up, how did the bottle "explode" then? Just reading the article: "Less common is a bottle itself actually shattering, which is usually due to a fault with the glass." Yeah, I once went to the ER from a faulty glass bottle of Domaine du Pouy. I was using an ah-so, and the neck of the bott...

Lee Short

Welsh ass is dead at retail. Sure, Welsh ass may be an elitist product, and unavailable at your nearby chain store. Of course some establishments hold it behind the counter for their better customers. But it's widely available in the larger markets, and by mail order. Though some folks have reporte...

Lee Short

That said, I don't ever buy it anymore. This thread is great evidence of how Burgundy prices have just exploded in recent years, which has priced me out of the market. I think this is only true if your idea of Burgundy only includes the Code de Nuits (plus Volnay). I really haven't seen any explosi...

Lee Short

Lee, It’s interesting that you mention the Mugneret Gibourg Bourgogne. While it has gone over $50 for the 2016, I still think it crushes California Pinot Noir at the same price, and beats most producers village Burgs. Not sure where I’ll top out, but I haven’t yet. Yeah, it was the last one to go. ...

Lee Short

Much as I enjoy Alan being smacked around, and it should be done regularly and twice on Christmas Day, there is some truth in what he says at least for Burgundy. The Bordeaux and Napa stuff is of course nonsense. But if you look around, Bourgogne from good producers can be found for less. How about...

Lee Short

the 1990 Drouhin Mouches was one of the red burgundies of my year. Lovely note on the 2002 Very interesting, sadly hard to source. I do have some ‘93 in long term storage and yet to open any. Merry Christmas, everyone. The 93 was fantastic young. I bought a few bottles and stupidly didn't save even...

Lee Short

If you could only purchased one style of Zalto glasses (Universal, Bordeaux, or Burgundy) to use on a daily basis to drink a variety of reds, which would you suggest? I drink mostly Grenache/Syrah, Pinot noir, then cab based wines. I do have a set of Riedal burgundy stems. Thanks for taking the tim...

Lee Short

I find that the sediment adds a sour twang that is not pleasant and I avoid it. I find this in ALL the reds I drink. It's why I try to transport reds far in advance but especially Burgundy. I don't have as much experience as others here...but EVERY Pinot Noir that I've had that was more than 10 yea...

Lee Short

Go to chinatown and buy the real deal. They'll last longer than any of us. What Betty said. Your cleaver is not where you put your "fancy knife" money. *edited to correct for my own stupidity. Totally disagree with this. But then, I've got a Sugimoto No 6, and I use it all the time. It's the most e...

Lee Short

I offer you potato latkes. Fried potatoes, fried onions and friend egg. What more could you want? The only thing they are missing is bacon, but nothing is perfect. A couple of years ago, I made a batch fried in duck fat, which was a taste experience not to forget. I made about 80 of them last night...

Lee Short

The note on the Brun seems at odds with my past experiences, but I haven't been buying as much Brun as I used to, and mostly don't taste them young. Has the house style changed?

Lee Short

I am a big fan of mushroom powder dusted on a chop prior to searing. Got a pretty reasonable stock of dried boletes from the last couple of months -- been a good mushrooming season here in the Northwest. mmmmm ... I'm going to try this! [cheers.gif] As Marshall says, it's best if you throw some flo...

Lee Short

I've never had a problem finding someone happy to reuse them. Outside a metro area, that might be harder, but that's never been my situation.

Lee Short

I would think this would 'work' if you processed the powder finely and consistently enough, and didn't use too much. It would probably take a bit of experimentation to determine what too much is, and if you can add real flavor below that level. It might be that it doesn't take much powder to mess wi...

Lee Short

Epoisses is the cheese to choose! That's what everyone says, but I've never found it to be a great match. Not if the Epoisses is ripe, anyway. I find ripe Epoisses to be a good match for young burgundy with more muscle than finesse*. Other than that, I think it's a poor match for red burg. And defi...

Lee Short

Duck confit sliders with wild mushrooms, caramelized shallots, and a razor thin slice of fresh mozzerella. Easily prepped the previous day and warmed then assembled on site. Though I don't have much experience with the MM wines. So if you want to take Howard's advice and go with beef or lamb, they w...

Lee Short

Cocktail sauce is ambiguous ( to me anyway) but both are wine crab killers. FTFY. If it has butter, IME, it works best with something with both lots of body and lots of acid. That's what I'd look for, regardless of region. You can find it in Champagne or Jura or Chablis or Fruili or Albarino or Fia...

Lee Short

The 2015 Diochon Vieiles Vignes has great cranberry and rhubarb character, and lots of structure (fine tannins). I'd wait a few years to open another one. Thanks for the note. Gilman had a concerning note on this wine, but, having experienced older bottles, I decided to have faith when I could nab ...

Lee Short

I'd be up for something early Decemberish.

Lee Short

It was a cold spring day, in maybe 1999 or 2000, and we were visiting R&V Dauvissat in their cellars. After tasting from barrel, our host (Rene, if memory serves) pulls aside a couple of half-full bottles with indecipherable chalk marks on them. He pours the first one, and it is clean and mineral, c...

Lee Short

+1 on JKI, solid rec.

Lee Short

Alan Eden wrote: ↑
October 17th, 2018, 7:00 am
Jesus, even your apology is condescending

Yep, a textbook faux-pology, straight by the book.

Chris Blum was 100% right.

Lee Short

About 10 years ago, I upgraded from a mix of all clad and cast iron to a mix of Demeyere and carbon steel from de Buyer. Life is so much better now. I do still have a cast iron skillet for when I really need a perfect sear. But both the heavier carbon steel pans and the Demeyere proline skillets sea...

Lee Short

Is Lagavulin really back? Sounds like it must be. Used to drink tons of it back in the day, before they were bought out and disappeared from the market for a couple of years. Tried it a couple of times after the reappearance and thought it was only OK, but probably haven't bought a bottle in 10-12 y...

Lee Short

Thread doesn't seem deleted to me. But what do I know?

Lee Short

Johnathan -- why are you looking for wines that mature early? Is it that you like the flavors of younger burgundy? Or do you like older burgundy, but just don't want to wait 30 years? Because if it's the latter, there are older wines available from reputable sources. often for not much more than cur...

Lee Short

I've had a 100% success rate on older bottles, you'll never regret buying it. I wouldn't go that far. On 2 occasions I only got as far as touching the top of the cork on an older bottle with the screw and it fell right into the bottle. But nothing would have saved those. I can beat that. I pull the...

Lee Short

Laube addressed this of late too. Apparently not all that uncommon...I guess? I've been taking John Morris's advice and refrigerating my day old pinot to slow degradation. Only downside is then having to wait while it warms up, because 38 degree pinot is absolute trash. Unless it's a BdN at which p...

Lee Short

Alan Rath wrote: ↑
September 28th, 2018, 10:26 am

K John Joseph wrote: ↑
September 28th, 2018, 7:25 am
The fact that we've both read it dozens of times and had completely different takeaways proves what a shitty descriptor "linear" is.
Bingo.

I can't argue with that. Someone please tell me what a quadratic or geometric wine is like.

Lee Short

+1 for Ferrando, Antoniolo, Cantalupo, Traviglini.

I was in the Twin Cities recently, and a member of my old tasting group opened a 20-year-old Traviglini Gattinara. I was very surprised at how well it aged.

Lee Short

Chris Seiber wrote: ↑
September 26th, 2018, 9:09 pm
you probably will use it rarely.

I use it at least once every week I'm home, it seems like. But I have a bunch of older wine in the cellar, and drink it regularly. Other folks might not.

For me, it is a fantastic value.

Lee Short

I've got a couple of these, and wasn't planning on opening the first one for 10 years. IME, good Corton really needs some serious time. Also a few of the 96. You may have grabbed them the same place I did -- HDH?

Lee Short

I know at least a few rose champagnes do this, if they count. Not sure if it's really all that common, or just more common among the ones I buy.

Lee Short

Other places in the vicinity of Walter Scott that I like are Evesham Wood and Cristom.... Bethel Heights is very close and worth stopping in IMHO. RT +2 to this. Also -- you definitely want to spend the night on the coast. Pay attention to the tides (google for tables) and ask the locals where to f...

Lee Short

I can't remember where I heard about this, but the world's quickest, bestest dessert is to drizzle a good aged balsamic vinegar over vanilla ice cream (and I often throw in a few fresh berries if I have them). Addictive! I'm sure others do this, but none of my family and friends have ever seen this...

Lee Short

Speaking of which, I suspect that Guillemot Savigny is a very solid village wine. Have a bottle but haven't tried it. Past vintages have been reliable IME.

Lee Short

From just a QPR standpoint- Lafarge, Hudelot Noellat and Lignier Michelot for me. They were all really cheap. Where did you find 2105 Lafarge for really cheap? I assume you're talking the Volnay. Locally, I can get 2015 Guillemot village Savigny for the same price as Lafarge Passetoutgrains. Now, L...

Lee Short

alan weinberg wrote: ↑
August 18th, 2018, 12:16 pm
Brun Moulin-à-Vent 2009. Tannin, big and brooding, bury for a decade.

I think this is about right. Had a 2000 about a month ago and it was just ready.

Lee Short

There's a slim chance I can make it, but would love to if I can. As with many others, weekends are best -- but don't plan around me, I'm a long shot in any case.

Have plenty of older Oregon pinot.

Lee Short

I've never had the Barolo, but the barbera from this house has been impressive in the past. Haven't had a good source for recent vintages, no reason to expect any drop off in quality.

Lee Short

a pesto match that works for me. I've tried lots of stuff (including the classics like Arneis, Pigato, etc.), and none of it really worked for me. Maybe I like too much pesto in my food. At best the classic matches were not actively clashing. Last night I had the 2005 Huet Petillant, with penne with...

Lee Short

The caveau in Chassagne-Montrachet isn't a producer but is a place to visit and taste excellent white burgs that can be purchased (and some good reds, too).

I haven't been in a number of years, but Hubert Lamy in St Aubin is a great visit with fantastic wines.

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